Download How to Increase Calories

Page 1 of 2 The Johns Hopkins Hospital Patient Information How to Increase Calories Nuts and
Seeds
Nut Butters
Granola
Dried Fruit
Bean Dip and
Hummus
Cheese and
Cheese
Sauce
Milk and
Cream
Cream
Cheese
Original Date 5/11 Oncology Revised/ Reviewed 5/14 Eat as a snack.
-Add to pancakes, muffins, waffles, cakes.
-Use as a topping for salads, cereals, fruit, ice cream, pudding,
yogurt or baked goods.
-Spread on bread, crackers, bagels, fruits.
-Add to cookies, brownies and milkshakes.
-Mix with dry fruits and nuts for a snack.
-Sprinkle on yogurt, ice cream, custard, pudding, cereal,
pancakes, waffles, and fruit.
-Use in cookie, muffin, and bread batters.
-Layer with fruits and bake.
-Add to muffins, pies, cakes, breads, cookies, pancakes, stuffing,
rice and grain dishes, chicken or tuna salad.
-Use as a topping for cereal, yogurt, pudding, ice cream.
- Combine with nuts and granola for a snack.
-Combine with cooked vegetables such as carrots, sweet
potatoes, and squash.
Use as a topping for chips, crackers, bread, baked potatoes,
tortillas, bagels, pita bread.
-Add to sandwiches, scrambled eggs or omelets, casseroles,
mashed potatoes, soups.
-Use as a topping for salads, cooked vegetables, pasta, crackers,
bagels, bread, tortilla chips.
-Use whole milk instead of low fat.
-Use cream instead of milk.
-Add powdered milk to foods.
-Use for milkshakes and hot chocolate.
-Use in mashed potatoes, cream soups, chowders, casseroles,
pudding, and custard.
-Put on hot or cold cereal.
-Use as a binder for hamburgers or meatloaf.
-Spread on bread, muffins, bagels, toast, crackers.
-Use as a dip for fresh fruit or vegetables.
-Stir into tomato sauces.
-Add to sandwiches.
0965 ©2009 The Johns Hopkins Hospital Page 2 of 2 The Johns Hopkins Hospital Patient Information How to Increase Calories Sour Cream
Oils
Avocado
Butter and
Margarine
Gravy
Mayonnaise
Original Date 5/11 Oncology Revised/ Reviewed 5/14 -Add to mashed potatoes, casseroles, stews, cream soups,
macaroni and cheese, au gratin potatoes, sauces, and salad
dressings.
-Use as a topping for baked potatoes, beans, chili, baked meat
and fish.
-Use as a topping for cakes, fruit, gelatin desserts, breads, and
muffins.
-Use as a dip for fresh vegetables.
-Use to stir fry vegetables, chicken, fish, eggs.
-Use as a dip for breads.
-Drizzle over pasta or salads.
-Add to milkshakes.
-Add to sandwiches or salads.
-Use for guacamole dip.
-Spread on bread, crackers, bagels, muffins, pancakes, and
waffles.
-Add to mashed potatoes, baked potatoes, cooked vegetables,
rice, pasta, hot cereals.
-Stir into cream soups, sauces, and gravies.
-Combine with herbs and seasonings and spread on cooked
meats, fish, and poultry.
-Use melted butter or margarine as a dip for raw vegetables, and
seafood such as shrimp, scallops, crab, and lobster.
-Use to top mashed potatoes, meats or poultry, rice, noodles.
-Add to sandwiches.
-Use in tuna, chicken, egg, vegetable or pasta salads.
-Add to vegetable dips.
0965 ©2009 The Johns Hopkins Hospital